Monument to Bandeiras ~ Brazil

Brazil - Sao Paulo - Monument to Bandieras

Brazil - Sao Paulo - Monument to Bandieras stamps

Salvador, Brazil

Brazil - Salvador, Bahia night

Salvador, Brazil

Brazil - Salvador, Bahia night stamps

Sao Paulo Metropolitan Cathedral

Brazil - Sao Paulo Met Cathedral

Sao Paulo Metroplitan Cathedral
Sao Paulo, Brazil

Brazil - Sao Paulo Met Cathedral stamps

Church Hill

Brazil - Urubici Church Hill

Church Hill
Urubici, Brazil

Brazil - Urubici Church Hill stamps

Shrine of Our Lady Caravaggio

Brazil - Shrine of Our Lady of Caravaggio

 

Shrine of Our Lady Caravaggio
Farroupilha, Rio Grande do Sul, Brazil

Brazil - Shrine of Our Lady of Caravaggio stamps

Escargots de mer

France - Escargots de mer

 

Escargots de Mer
Portez à ébullition de l’eau de mer ou de l’eau salée, de poivre, du thym et du laurier
Une fois l’ensemble bouillonnant, plongez-y les escargots.
Laissez-les 15 mn
Jl sera ainsi plus facile de les sortir avec une épingle.
A dégustez à la apéritif avec un verre de gentiane de Cette

Sea snails
Bring to boil sea water or salt water, pepper, thyme and bay leaf
Once bubbling together, dip the snails.
Allow 15 minutes
It will be easier to get them out with a pin.
To enjoy the drink with a glass of gentian Cette

France - Escargots de mer stamps Brazil

stamps from Brazil

La Gardiane

France - Recipe La Gardiane

 

La Gardiane
(Pour 6 personnes)
Découpez 2 kg de viande de taureau ou de boeuf à braiser.
Pelez 6 gousses d’et fendez-les en deux
Pelez 3 gros oignons et les couper en rondelles
Pelez 2 carottes et émincez-les
Mettez le tout dans une terrine, versez 1 bouteille de vin rouge, couvrez et laissez mariner 12 heures
Retirez les morceaux de viande, les éponger et faites les dorer dans deux cuillerées d’huile d’olive
Ajoutez le bouquet garni, 150 g d’olives noires et les ingrédients de la marinade.
Couvrez et laissez mijoter 2 heures.

Le Gardiane
(Serves 6)
Cut 2 kg of bull meat or beef braising.
Peel 6 cloves and split them into two
3 large onions, peel and cut into slices
Peel 2 carrots and slice them
Put everything in a bowl, pour one bottle of red wine, cover and marinate for 12 hours
Remove the meat, pat dry and lightly brown in two tablespoons of olive oil
Add the bouquet garni 150 g black olives and marinade ingredients.
Cover and simmer 2 hours.

France - Recipe La Gardiane stamps Brazilsent from Brazil

Church of St Joseph

Brazil - Church of St Joseph

 

Igreja Matriz de Sao Jose
Distrito de Sao Jose das Tres Ilhas Belmiro Braga

Church of Sao Jose (St Joseph)
Sao Jose district of Tres Islands Belmiro Braga

Brazil - Church of St Joseph stamps

Pedra Furada

Brazil - Pedra Furada

Pedra Furada

Brazil - Pedra Furada stamps

Itapuã Lighthouse

Brazil - Lighthouse de Itapua

Itapuã (Itapoã)Date unknown (station established 1873). Active; focal plane 24 m (79 ft); white flash every 6 s. 21 m (69 ft) round tower with lantern and gallery, mounted on a concrete base and connected to shore by an arched concrete bridge. Lighthouse painted with red and white horizontal bands; lantern and gallery are red. Daniela Gama’s photo is at right, Dôra Araújo has a good photo, Luiz Augusto Pizzato has a good photo, another photo is available, Wikimedia has photos, and Google has a satellite view. Note: there is another Farol Itapuã in Rio Grande do Sul (seeSouthern Brazil). Located at the surf line on the beach at Ponta Itapuã, about 20 km (13 mi) east northeast of the Farol de Barra (next entry). Site open, tower closed. ARLHS BRA-058; Admiralty G0238; NGA 18024. -The Lighthouse Directory

 

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